{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T23:14:26Z","timestamp":1792451666840,"version":"4.5.0"},"reference-count":115,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2017,7,26]],"date-time":"2017-07-26T00:00:00Z","timestamp":1501027200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"food processing and pharmaceutical company Podravka"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2017,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>High dietary sodium intake (DSI) represents a major health\u2010related public issue in most countries all over the world. Such a diet can lead to increased risk of hypertension and related cardiovascular diseases. This situation has resulted in important public policies for various salt reduction strategies. One of these is based on the use of salt substitutes or salts with reduced sodium content. Among several options, potassium chloride (KCl) has proved to be a key nutritional ingredient for this purpose. It provides similar properties like common salt (NaCl), but with several unwanted side effects, of which the most important have relatively offensive side tastes: bitter, acrid, and metallic. To successfully formulate KCl\u2010based salt substitutes, numerous taste\u2010improving agents and formulation concepts have been used. The field of salt substitutes is mainly described in the patent literature. Since patents are both scientific and legal documents, careful and critical consideration is required when using them as a source of scientific information. This review brings a deep insight into the area of KCl\u2010based salt substitutes with a focus on the patent literature through the eyes of food science and technology. The most important classes of taste\u2010improving agents that have been employed in numerous formulation concepts of KCl\u2010based salt substitutes are nutritionally acceptable mineral salts; food acids, amino acids, and their nutritionally acceptable salts; simple carbohydrates and sugar substitutes; food polymers; umami ingredients; spices, vegetables, and flavors; miscellaneous taste improvers; as well as a plethora of their specific combinations. A critical review of the respective patent literature is given.<\/jats:p>","DOI":"10.1111\/1541-4337.12291","type":"journal-article","created":{"date-parts":[[2017,7,26]],"date-time":"2017-07-26T13:08:14Z","timestamp":1501074494000},"page":"881-894","source":"Crossref","is-referenced-by-count":85,"title":["Potassium Chloride\u2010Based Salt Substitutes: A Critical Review with a Focus on the Patent Literature"],"prefix":"10.1111","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5468-6824","authenticated-orcid":false,"given":"Katica","family":"Cepanec","sequence":"first","affiliation":[{"name":"Amelia d.o.o.  Zagorska 28 Bunjani HR\u201010314 Kri\u017e Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sa\u0161enka","family":"Vugrinec","sequence":"additional","affiliation":[{"name":"Podravka Inc. Research &amp; Development Dept., A.  Star\u010devi\u0107a 32 HR\u201048000 Koprivnica Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tanja","family":"Cvetkovi\u0107","sequence":"additional","affiliation":[{"name":"Podravka Inc. Research &amp; Development Dept., A.  Star\u010devi\u0107a 32 HR\u201048000 Koprivnica Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7600-1083","authenticated-orcid":false,"given":"Jasmina","family":"Ranilovi\u0107","sequence":"additional","affiliation":[{"name":"Podravka Inc. Research &amp; Development Dept., A.  Star\u010devi\u0107a 32 HR\u201048000 Koprivnica Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,7,26]]},"reference":[{"key":"e_1_2_15_2_1","unstructured":"AkaiH inventor.1989.Salty seasoning. 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U.K. Patent GB2464974A."},{"key":"e_1_2_15_64_1","first-page":"CD010166","article-title":"Population\u2010level interventions in government jurisdictions for dietary sodium reduction","volume":"9","author":"McLaren L","year":"2016","journal-title":"Cochrane Database Syst Rev"},{"key":"e_1_2_15_65_1","unstructured":"MeyerDR inventor.1983a.NaCl\u2010Free salt substitute containing potassium chloride malodextrin and potassium bitartrate and method of preparation. U.S. Patent 4556578A."},{"key":"e_1_2_15_66_1","unstructured":"MeyerDR inventor.1983b.Salt substitute blends of potassium chloride and maltodextrin and method of preparation. European Patent 0130822A1."},{"key":"e_1_2_15_67_1","unstructured":"MeyerDR inventor.1985.Process for preparing a coated\u2010particle salt substitute composition. Canadian Patent 1257510A."},{"key":"e_1_2_15_68_1","unstructured":"MiyazawaT YamaguchiT MatsumotoK MuranishiS inventors.2008.Taste\u2010improving agent for potassium salt or potassium salt\u2010containing food or drink. European Patent 2305048A1."},{"key":"e_1_2_15_69_1","unstructured":"MohlenkampMJ inventor.1979.Sodium\u2010free salt substitute. U.S. Patent 4243691."},{"key":"e_1_2_15_70_1","unstructured":"MoritzGJ SummitC inventors.1976.Salt seasoning mixture. U.S. Patent 4068006."},{"key":"e_1_2_15_71_1","unstructured":"Morthon Inc.1967a.Culinary seasoning salt composition and method for making the same. U.K. Patent GB1160191A."},{"key":"e_1_2_15_72_1","unstructured":"Morthon Inc.1967b.Salt substitute composition. U.S. Patent 3505082A."},{"key":"e_1_2_15_73_1","unstructured":"MoschlG VogelR HartnerH inventors.1981.Salt mixture process for its production and use. 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